Beef Bulgogi Lettuce Cups with Sesame Sauce (Edit recipe)

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Super tender, delicious, and easy to make, these Beef Bulgogi Lettuce Cups are a must try. They're loaded with thinly sliced and marinated ribeye steak, green onion, steamed rice, kimchi and drizzled with a super easy and flavourful Sesame Sauce.

20 minutes

8 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	2417
Fat:	58 g
Carbohydrates:	316 g
Protein:	193 g
Cholesterol:	15 g
Sodium:	29148 mg
Fiber:	0 g
Sugars:	313 g
Calculated per serving.

Serves: 4

Ingredients

Beef Bulgogi

.5 Yellow Onion, peeled
.5 Asian Pear, peeled
1 Kiwi, peeled
5 cloves Garlic
1 pieces Ginger Root, peeled (1 inch)
.333 cup Coconut Aminos
2 Tbsp Rice Vinegar
2 Tbsp Toasted Sesame Oil
2 Tbsp Fish Sauce
2 Tbsp Honey, omit for whole30
1 tsp Kosher Salt
.25 tsp Black Pepper, freshly-cracked
1.5 lb Ribeye Steak, substitute NY strip, flank or sirloin
1 tsp Sesame Seeds, for garnish
1 head Romaine Lettuce, rinsed well and cut in half, widthwise, for serving
4 Green Onion (Scallion), thinly sliced, for serving
Jasmine Rice, steamed, for serving
.5 cup Kimchi, roughly chopped, for serving

Sesame Sauce

.25 cup Avocado Oil Mayonnaise
2 Tbsp Kimchi, just the juice, plus more to taste
1 tsp Toasted Sesame Oil
1 tsp Honey

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the Beef Bulgogi

Place the beef in the freezer for 4 to 6 hours to partially freeze – this will make it easier to slice. Remove the beef from the freezer and slice it very thin with a sharp knife. Transfer the steak to a shallow bowl or baking dish and set aside.
In a blender, combine the onion, pear, kiwi, garlic and ginger. Blend on high speed until smooth. Pour the marinade over the beef. Add the coconut aminos, vinegar, sesame oil, fish sauce, honey, if using, salt and pepper. Toss gently until well coated. Cover and refrigerate for 30 to 45 minutes maximum.
Preheat a large cast-iron or carbon steel skillet over medium-high heat. Working in batches so as not to overcrowd, drain most of the marinade and add the beef to the pan. Cook, undisturbed, until slightly brown, around 2 minutes. Stir gently until the beef is just cooked through, around 2 more minutes. Transfer to a bowl and repeat with the remainder of the meat. Garnish with sesame seeds and serve with the lettuce, green onions, rice, kimchi and sesame sauce.

For the Sesame Sauce

In a bowl, combine the mayonnaise, kimchi juice, sesame oil and honey. Stir until smooth, taste and adjust with kimchi juice as desired. Cover and refrigerate for up to 5 days.